We love mixing baby squashes and larger squashes in this hearty salad; they make a beautiful presentation on a bed of orzo pasta. Use a grill basket so you don’t lose any cherry tomatoes or baby squashes, if using.
Grilled Squash and Orzo Salad with Pine Nuts and Mint
2 lb. mixed yellow and zucchini squash
1 lb. cherry tomatoes
1 1/2 Tbs. olive oil
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
1/2 lb. orzo
3 Tbs. fresh lemon juice
1 Tbs. Champagne vinegar or white wine vinegar
1/2 cup pine nuts, toasted
1/2 cup curls or shavings of Parmigiano-Reggiano cheese
3 Tbs. coarsely chopped fresh mint
Trim and cut the squashes lengthwise into slices 1/4 inch thick. Put in a bowl with the cherry tomatoes and add 1/2 Tbs. of the olive oil, the 1/2 tsp. salt and a few grindings of pepper. Stir to coat.
Prepare a medium-hot fire in a grill and oil the grill rack. Arrange the squashes and tomatoes on the grill rack and cook, turning once, until tender, 5 to 8 minutes total. (Close the lid if using a gas grill.) Let cool, then cut squash into 1 1/2-inch pieces and put tomatoes and squash in a large bowl.
Meanwhile, bring a pot of salted water to a boil over high heat. Add the orzo and cook until al dente (tender but firm to the bite), about 8 minutes. Drain and rinse with cold water. Add the orzo to the squashes and stir in the remaining 1 Tbs. oil, the lemon juice, vinegar and pine nuts. Season with salt and pepper. Just before serving, stir in the cheese and mint. Serves 4.